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Friday 24 April 2026 05:40:54 GMT
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snake_n_snake :
2026-04-24 06:13:15
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![Let’s make a quick kimchi for emergencies! [Recipe below] Thanks to this high-quality fish sauce from @WangshinOfficial we can make a super quick and easy kimchi marinade with just 4 ingredients and you won’t even need a blender! You can seriously taste how flavorful and clean their fish sauce is and since this kimchi marinade is made with only 4 ingredients, the quality of the fish sauce makes a huge difference. Wangshin’s Fish sauce is available in our TikTok Shop now! #ad #kimchi #Recipe #quickrecipe 15 Minute Quick Kimchi Yield: 1 pint - ¼ head (1lb) napa cabbage - 3 TBSP kosher salt - ¼ cup coarse gochugaru - 4 cloves grated garlic - 1 TBSP granulated sugar - 3 TBSP Wangshin Fish Sauce - ¼ cup buchu or green onion (optional) - ¼ cup julienned carrot (optional) 1. Discard any unwanted outer leaves and rinse the cabbage to remove any debris. Cut and discard the cabbage core. Cut the cabbage on a bias into 1 inch strips. Smaller leaves can be left as is. 2. Place the cabbage into a large bowl and mix well with the 3 TBSP of salt. Let the cabbage salt for 10 minutes, flipping midway. Once done salting, the cabbage should be very bendable. Rinse the cabbage with fresh water 3-4 times to remove excess salt. Drain the cabbage well and dry using a salad spinner. You can also let it naturally drip dry in a strainer if you have time. 3. While the cabbage is salting, make the marinade by mixing together the gochugaru, garlic, sugar, and Wangshin fish sauce in a large glass or metal bowl. Then mix in the carrot and buchu if using. 4. Once the cabbage is ready, add it to the kimchi marinade and mix well. Transfer to a serving dish and garnish with some crushed sesame seeds if desired. Keep refrigerated and in an airtight container. Enjoy within 1 week for fresh kimchi flavor or store up to 2 months. The longer it sits, the more sour it’ll become.](/video/cover/7424919564359683359.webp)
